No Bake Twix Cups
Ingredients
For the Base
- 1/2 cup Coconut Flour
- 1/4 cup Almond Flour
- 1/4 cup Vanilla Protein Powder
- 1/4 cup Maple Syrup
- 3 tbs Coconut Oil
For the Caramel
- 1/2 cup Almond Butter
- 1/3 cup Maple Syrup
- 4 tbs Coconut Oil
For the Top
- 60g Dark Chocolate
- 1 tsp Coconut Oil
Preparation
In a bowl, combine the base ingredients (coconut flour, almond flour, vanilla protein powder, maple syrup, and coconut oil) and stir until well combined, creating a wet sand-like consistency.
Press the mixture firmly into silicone muffin molds to form the base. Set aside in the fridge.
In a microwave-safe bowl, combine almond butter, maple syrup, and coconut oil for the caramel. Microwave for 30 seconds, then stir until smooth.
Pour the caramel mixture over the bases in the muffin molds and return to the fridge to set.
Once the caramel has set, melt the dark chocolate with coconut oil and pour it over the caramel layer. Return to the fridge to set.
Store the Twix Cups in the fridge for 5-6 days. They can also be frozen and left in the fridge to soften before eating.
